- Quick Kimchi
- 2 pounds napa cabbage, halved and thinly shredded
- 4 tablespoons kosher salt
- 6 cloves garlic, chopped
- 1 or 2 serrano chiles, chopped, depending on how spicy you like it
- 1-inch piece fresh ginger, peeled and chopped
- 1 1/2 tablespoons Asian fish sauce
- 3 tablespoons rice vinegar
- 2 tablespoons water
- 6 green onions, green and pale green part, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 (12-ounce) can cola soda (recommended: Coke)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 8 cloves garlic, chopped
- 1/4 cup coarsely chopped fresh cilantro
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 pound pork shoulder steak, no more than 3/4-inch thick, not trimmed
- Boston lettuce leaves
- Kojuchang Sauce
- 2 tablespoons kochujang
- 2 cloves garlic, finely chopped
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons toasted sesame seeds
- 2 teaspoons honey
- 2 green onions, halved lengthwise and thinly sliced crosswise
For the kimchi:
Put the cabbage in a large bowl, toss with the salt and let stand, tossing occasionally, about 2 hours. Rinse the cabbage well, then drain and squeeze out the excess water with your hands. Transfer to a large clean bowl.
Combine the garlic, serrano, ginger, fish sauce, vinegar and 2 tablespoons of water in a food processor and process until smooth. Pour over the cabbage, add the green onion and sesame seeds and toss to combine. Cover and let marinate at room temperature for at least 1 hour, stirring a few times.
For the pork:
Whisk together the cola, soy, vinegar, sesame oil, garlic, cilantro and black pepper in a large baking dish until combined. Add the pork steak and turn to coat. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
Heat the grill to high. Remove the pork steak from the marinade 30 minutes before grilling to take the chill off. Grill the steak until golden brown, charred on both sides, cooked to medium doneness, and an instant-read thermometer inserted into the center registers 150 degrees F, about 15 minutes. Remove from the grill to a cutting board and let rest, loosely tented with foil for 10 minutes. Cut against the grain into thin strips. Fill lettuce leaves with some of the pork, a drizzle of the sauce and top with the kimchi. Arrange on a serving platter and serve.
For the sauce:
Whisk all the ingredients together in a small bowl.